Israeli Couscous With Chunky Tomato Sauce
Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean.
- 1 3/4 cups vegetable broth
- 1 cup couscous
- 1 pinch saffron, crushed
- 1-2 tablespoon pine nuts, toasted
- 3 scallions, trimmed and thinly sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (28 ounce) can plum tomatoes
- 2 tablespoons chopped fresh basil (2 teaspoons dried)
- 1 tablespoon chopped fresh thyme (1 teaspoon dired)
- 1/4 teaspoon crushed red pepper flakes
- salt & freshly ground black pepper, to taste
In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
Roughly chop tomatoes and add to saucepan with their juice.
Add basil, thyme and red pepper flakes.
Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
Season sauce with salt and pepper and pour over couscous. Serve immediately.